Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 15 minutes
Yield: serves 8 to 10
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1/8 teaspoon salt
- 1/4 cup solid vegetable shortening
- 1 1/2 tablespoons cold butter, cut into small pieces
- 3 tablespoons ice water
- 4 large eggs
- 2/3 cup sugar
- 1/2 cup pure maple syrup
- 1/2 cup light corn syrup
- 6 tablespoons unsalted butter, melted
- 1 cup pecans, coarsely chopped (4 ounces)
To make the pastry dough by hand: In a medium-size bowl, mix the flour, sugar, and salt. Cut in the shortening and butter with 2 knives or a pastry blender until the mixture resemble coarse crumbs. Sprinkle with the water, one tablespoon at a time, stirring with a fork after each addition until the mixture clumps together to form a dough.Press the dough into a ball, then flatten into a 1-inch round.
3. Roll out the pastry dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch diameter circle. Trim the ragged edges. Line the pie plate with the dough. Trim the edge of the pastry to 3/4-inch. fold the pastry edge under to form a rim. Trim and crimp the rim. Prick the bottom and sides of the pie shell with a fork. Line the pastry with a double-thickness of foil. Bake until lightly colored, about 10 minutes. Remove the foil and bake until the crust is golden brown, about 10 minutes more. Set the pie crust on a wire rack to cool.
4. Reduce the oven temperature to 350°F.
5. In a medium bowl, whisk together the eggs and sugar until well blended. Stir in the maple and corn syrups, then the butter and pecans.
6. Pour the filling into the pre-baked pie shell. Bake for 30 to 35 minutes, until the filling is still slightly jiggly and the surface is slightly cracked. If the crust becomes too brown after 30 minutes, cover the edge with foil.
7. Set the pie on a wire rack to cool before serving.
Recipe Notes• Keep the pie at room temperature on the day it is baked; then wrap in plastic and refrigerate up to 3 days.
• Variation: To make a Chocolate Pecan Pie, prepare the crust as directed. Melt 4 ounces of semisweet or bittersweet chocolate in the top of a double-boiler set over simmering (not boiling) water. Or microwave the chocolate in a microwave-safe bowl on Medium for 2 to 4 minutes until shiny. Remove from the microwave and stir until smooth. Make the filling as directed, substituting additional light corn syrup for the maple syrup. Add the melted chocolate to the filling along with the butter and proceed as directed.